Cargando…
Procedure of brewing alcohol as a staple food: case study of the fermented cereal liquor “Parshot” as a staple food in Dirashe special woreda, southern Ethiopia
For most brews, alcohol fermentation and lactic fermentation take place simultaneously during the brewing process, and alcohol fermentation can progress smoothly because the propagation of various microorganisms is prevented by lactic fermentation. It is not necessary to cause lactic fermentation wi...
| Autor principal: | |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2015
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4930498/ https://www.ncbi.nlm.nih.gov/pubmed/27386104 http://dx.doi.org/10.1002/fsn3.316 |